Peppermint Petites

Peppermint Petites

These dainty pink meltaway cookies are a winning combination of mint and chocolate. They will look special at any cookie exchange.

45 min. prep time
54 cookies
151 Rating



1 cup Land O Lakes® Butter, softened
1/2 cup sugar
1/2 teaspoon peppermint extract
3 to 4 drops red food color
2 cups all-purpose flour


1 cup powdered sugar
1 tablespoon Land O Lakes® Butter, softened
1 (1-ounce) square unsweetened baking chocolate, melted
1 to 2 tablespoons milk
Crushed candy canes or peppermint candy


Heat oven to 375°F.

Combine all cookie ingredients except flour in bowl. Beat at medium speed, scraping bowl often, until creamy.  Add flour; beat at low speed until well mixed.

Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 10-13 minutes or until edges are lightly browned. Cool completely.

Combine powdered sugar, 1 tablespoon butter and melted chocolate in  bowl. Beat at low speed, adding enough milk for desired spreading consistency. Frost cookies; sprinkle with crushed candies.

Recipe Tip

- Decorate top of cookie with crème de menthe candies, unwrapped, cut diagonally into quarters rather than crushed peppermint candy.

- If frosting becomes too stiff, stir in additional milk, one teaspoon at a time.

- If you prefer white frosting, omit melted chocolate.

Nutrition Facts (1 cookie)

Calories: 70

Fat: 4g

Cholesterol: 10mg

Sodium: 30mg

Carbohydrates: 7g

Dietary Fiber: 0g

Protein: 1g

Recipe #13184©2004Land O'Lakes, Inc.

Recipe Comments & Reviews

I have made these to include with other cookies for at least two years for Christmas boxes for folks at work.I add a few drops of green food color actually use Wilton's paste and pipe on some chocolate mocha/cream with the Andes mint triangle. They look great, travel well, taste yummy and in short, will remain in my Christmas box repertoire 'cause of their beauty despite pure simplicity to make.

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